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Creamy Spinach and Artichoke Risotto

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Creamy Spinach and Artichoke Risotto

Images and Recipe by Basil and Biceps

Ingredients

  • 2 tablespoons vegan butter or avocado oil 
  • 1/2 yellow onion, diced  
  • 2 cups orzo or arborio rice 
  • 2 cups spinach 
  • 1 jar marinated artichoke hearts 
  • 5-6 garlic cloves, minced  
  • 2 cups orzo or arborio rice  
  • 4 cups vegetable stock  
  • 1/2 cup cashew cream (blend together 1/4 cup cashews and 1/2 cup water until smooth) 
  • 1/4 cup fresh parsley  
  • 2 tsp salt 
  • 1 tsp pepper  

Directions

  1. First, chop up all veggies to prep. 
  2. Plug in your Proctor Silex Simplicity Pressure Cooker and press the sauté function. Allow the pressure cooker to warm up. 
  3. Add vegan butter, then add in diced onions. 
  4. Allow onions to sauté for 3-4 minutes. 
  5. Start to add in the remaining veggies, adding in the garlic last. 
  6. Let this mixture sauté together for roughly 2-3 minutes. 
  7. Start to add in orzo or arborio rice, mix well to make sure everything is evenly combined, let sauté together for 1 minute. 
  8. Add veggie stock and switch pressure cooker to the pressure cook setting. Place on lid and ensure it is tightly sealed. 
  9. Set to pressure cook for 8-10 minutes. 
  10. Once the timer is off, carefully switch over the valve to release steam. Wait for about 1 minute. 
  11. Remove lid carefully and pour in cashew cream, parsley, salt and pepper, 
  12. Mix well. 
  13. Dish up your risotto and enjoy! 

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